ABSTRACT
The phytoconstituents of essential oil and ethanol oleoresin of fresh and dry rhizomes of turmeric (Curcuma longa Linn.) were analyzed by GC-MS. The major constituents were aromatic-turmerone (24.4%), alpha-turmerone (20.5%) and beta-turmerone (11.1%) in fresh rhizome and aromatic-turmerone (21.4%), alpha-santalene (7.2%) and aromatic-curcumene (6.6%) in dry rhizome oil. Whereas, in oleoresins, the major components were alpha-turmerone (53.4%), beta-turmerone (18.1%) and aromatic-turmerone (6.2%) in fresh and aromatic-turmerone (9.6%), alpha-santalene (7.8%) and alpha-turmerone (6.5%) in dry rhizome. Results showed that alpha-turmerone, a major component in fresh rhizomes is only minor one in dry rhizomes. Also, the content of beta-turmerone in dry rhizomes is less than a half amount found in fresh rhizomes. The antioxidant properties have been assessed by various lipid peroxidation assays as well as DPPH radical scavenging and metal chelating methods. The essential oil and ethanol oleoresin of fresh rhizomes have higher antioxidant properties as compared dry ones.
Subject(s)
Antioxidants/chemistry , Antioxidants/pharmacology , Curcuma/chemistry , Plant Extracts/chemistry , Plant Extracts/pharmacology , Technology, Pharmaceutical/methods , Biphenyl Compounds/chemistry , Biphenyl Compounds/metabolism , Chelating Agents/chemistry , Chelating Agents/metabolism , Ferrous Compounds/chemistry , Ferrous Compounds/metabolism , Free Radical Scavengers/chemistry , Gas Chromatography-Mass Spectrometry , Lipid Peroxidation/drug effects , Picrates/chemistry , Picrates/metabolism , Rhizome/chemistryABSTRACT
Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. beta-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), beta-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
Subject(s)
Antioxidants/analysis , Oils, Volatile/analysis , Piper nigrum/chemistry , Plant Extracts/analysis , Gas Chromatography-Mass SpectrometryABSTRACT
The essential oil and oleoresins (ethanol, methanol, CCl(4) and isooctane) of Zingiber officinale were extracted respectively by hydrodistillation and Soxhlet methods and subjected to GC-MS analysis. Geranial (25.9%) was the major component in essential oil; eugenol (49.8%) in ethanol oleoresin, while in the other three oleoresins, zingerone was the major component (33.6%, 33.3% and 30.5% for, methanol, CCl(4) and isooctane oleoresins, respectively). The antioxidant activity of essential oil and oleoresins were evaluated against mustard oil by peroxide, anisidine, thiobarbituric acid (TBA), ferric thiocyanate (FTC) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. They were found to be better antioxidants than butylated hydroxyanisole (BHA). The antimicrobial properties were also studied using various food-borne pathogenic fungal and bacterial species. The essential oil and CCl(4) oleoresin showed 100% zone inhibition against Fusarium moniliforme. For other tested fungi and bacteriae, the essential oil and all oleoresins showed good to moderate inhibitory effects. Though, both essential oil and oleoresins were found to be effective, essential oil was found to be better than the oleoresins.
Subject(s)
Anti-Bacterial Agents/pharmacology , Antifungal Agents/pharmacology , Plant Oils/chemistry , Plant Oils/pharmacology , Zingiber officinale/chemistry , Anti-Bacterial Agents/chemistry , Antifungal Agents/chemistry , Antioxidants/chemistry , Antioxidants/pharmacology , Bacteria/drug effects , Dose-Response Relationship, Drug , Fungi/drug effects , Oils, Volatile/chemistry , Oils, Volatile/pharmacology , Plant Extracts/chemistry , Plant Extracts/pharmacologyABSTRACT
The perchlorate complexes of manganese, nickel, and zinc with hexamethylenetetramine (HMTA) of the general formula [M(H2O-HMTA-H2O)2(H2O-ClO4)2(H2O)2] (where M=Mn, Ni, and Zn) have been prepared and characterized by X-ray crystallography. Thermal studies were undertaken using thermogravimetry (TG), differential thermal analysis (DTA), and explosion delay (DE) measurements. The kinetics of thermal decomposition of these complexes was investigated using isothermal TG data by applying isoconversional method. The decomposition pathways of the complexes have also been proposed. These were found to explode when subjected to higher temperatures.
ABSTRACT
The essential oils extracted from the seeds of seven spices, Anethum graveolens, Carum capticum, Coriandrum sativum, Cuminum cyminum, Foeniculum vulgare, Pimpinella anisum and Seseli indicum have been studied for antibacterial activity against eight pathogenic bacteria, causing infections in the human body. It has been found that the oil of C. capticum is very effective against all tested bacteria. The oil of C. cyminum and A. graveolens also gave similar results. These oils are equally or more effective when compared with standard antibiotics, at a very low concentration.
